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Hubei Dragon Egg Rolls

Dim Sum and Other Snack Foods

Hubei Dragon Egg Rolls
1 Tablespoon vegetable oil
4 eggs
5 Tablespoons any white fish, minced
1/4 cup minced fatty pork
2 egg whites
1/4 cup arrowroot or lotus root starch
1 scallion, minced
1 thick slice fresh ginger, peeled and minced
1 small clove garlic, peeled and minced
½ cup chicken broth
2 Tablespoons cornstarch
1. Heat wok or small fry pan, add oil. Dip a brush in it and set it aside. Then pour in the beaten eggs mixed with one to two tablespoons of water and spread egg mixture making a ten-inch omelet. Allow to set, then turn out onto a plate, and turn that onto another so set side in down, the other side up.
2. Make a sticky paste stirring fish, pork, egg whites, arrowroot or lotus starch, minced scallions, ginger, and garlic in one direction. Spread this over the entire omelet.
3. Brush a heat-proof plate with the oil set aside on the brush, then roll and set the rolled omelet seam-side down onto the plate brushed with the oil.
4. Steam over rapidly boiling water for fifteen minutes, then remove, slice on an angle, and set on a small serving plate. Serve this roll hot, warm, or cold.

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